In a large pot bring about 2 quarts of water to a boil. To every quart of water add 1 tablespoon of salt so, 2 tablespoons of salt. Add your black pasta to the boiling salted water and cook al dente.

In a bowl of cold salted water place the clams. The cold salted water allows them to purge themselves of any sand and debris.

Peel and finely slice the shallots and put them aside. Peel and crush garlic and put aside. In a sauce pan on medium heat add shallots, sweat them down a bit. Add crushed garlic cloves and cook until golden remove before the garlic burns It happens quickly so watch carefully! Add all of the shellfish and the white wine to the pan, let the alcohol evaporate and cover so the steam stays in the pan. When the mussels and clams open they are ready and when the prawns are a pretty pinkish red color they are ready.

Add the cooked black pasta and a small ladle of the salted water to the shellfish pan and heat. Finish the plate with chopped parsley and a sprinkle of parmesan cheese.